Behind the Scenes at Palazzo Castri: A Typical Day for the Staff

There are moments in the day that say more about a hotel than any description ever could. Breakfast is one of them. At Palazzo Castri 1874, every morning comes to life thanks to the quiet, passionate work of those who wake up before the guests to prepare something that goes beyond a simple buffet. Today we’re taking you behind the scenes to meet Adele, our chef, and Martina, our breakfast manager.

Before dawn: the kitchen comes to life

When the building is still shrouded in silence, Adele is already at work. Her day begins with a precise ritual: preparing the equipment—oven, cutting boards, utensils—and starting the cooking process. Fragrant brioche, sweet and savory pastries, and various types of pizza emerge from the oven one after another. Then it’s time for the eggs—hard-boiled, scrambled—along with bacon, vegetables, and legumes. Finally, the fruit, freshly cut, ready to be plated.

“Our breakfast menu is so varied and extensive that it satisfies all our guests’ needs, all year round,” Adele says with a touch of pride. And she’s not exaggerating: in all these years, she’s never received a request that the buffet couldn’t fulfill.

Local products, authentic flavors

What makes our breakfast special is not just the variety, but the quality of the ingredients. Adele and the kitchen team select only high-quality local products: among the cheeses, the fresh and aged pecorino from Pienza, made in the Tuscan dairy tradition, stand out. Among the cured meats, Mugello coppa and finocchiona, served with fresh artisanal bread. Fruits and vegetables come from local producers, following the seasons.

The real stars of the buffet, however, are the homemade cakes: apple pie and pear-chocolate cake are the most popular among guests. And then there are the savory pies, which Adele prepares in many variations: with spinach, zucchini, fresh tomatoes, red radicchio, or in a version with cured meats—including an irresistible puff pastry filled with cooked ham and fontina cheese.

The menu follows the rhythm of the seasons: fresh fruits and vegetables change, and with them, so do the sweet and savory dishes. Those who visit us in spring will find different flavors than in autumn, but always authentic and rooted in the local area.

The art of presentation: when the details make all the difference

While Adele works in the kitchen, Martina takes care of the dining room. Her shift begins with a check: the flowers must be in full bloom, the dining room and garden in perfect order. Then the two greet each other—“our days begin with an enthusiastic and warm ‘good morning,’” says Martina—and their collaboration gets underway.

Martina has a method all her own: first she prepares the “framework” of the buffet—structures and risers—then fills it with dry goods, grains, dried fruit, jams, and honeys. As Adele plates the food, Martina arranges everything on the buffet with almost theatrical precision:

• The height of the items—tall cakes, like the apple cake, need space and visibility; spoon-served items are placed close together for convenience
• Symmetry—a geometric order that makes the buffet inviting and harmonious, both on the counter and on individual tables
• The labels—handwritten, they list the ingredients and invite guests to try pairings or sample traditional Tuscan products

Martina also checks the origin of arriving guests so she can adapt the menu: international guests, for example, request large quantities of eggs and bacon, but without ever neglecting the typical offerings of our region.

Guests, not numbers

There’s one aspect of our breakfast that isn’t visible at the buffet but is felt in the atmosphere: the relationship with our guests. Martina is eager to share this.

“My favorite moment is when guests feel welcomed and know they aren’t just numbers, but guests in the true sense of the word.”

It all begins even before guests arrive in the dining room. The front desk staff gather information about any dietary needs at the time of booking, allowing the breakfast team to prepare in advance and offer homemade solutions for every need.

And then there are the small gestures that make all the difference: remembering a guest’s preferences, recommending a product, having a pleasant conversation. Martina recalls an episode that has stayed with her: “A guest, upon returning to the hotel, came up to me and said he was happy to see me again, but didn’t think I’d remember him. The next day, at breakfast, I brought him his latte macchiato without him even asking. His surprised look was a wonderful compliment to me.”

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Summer and winter: breakfast changes scenery

With the arrival of warmer weather, breakfast moves to our garden, La Limonaia: a green oasis in the heart of Florence that adds a fresh and relaxing touch to waking up. The space expands, the service is enhanced by dedicated staff to maintain the same high standards, and having breakfast among the lemon trees and the scent of flowers becomes an experience all its own.

In winter, however, the breakfast room overlooking the garden offers a cozy and intimate atmosphere, perfect for starting the day calmly before heading out to explore Florence.

Much more than a breakfast

What Adele and Martina create every morning is not simply a service: it is a moment of care, attention, and authenticity that speaks to who we are. Every freshly baked r cake, every plate arranged with care, every smile at the table is part of the experience we want to offer to those who choose to stay at Palazzo Castri 1874.

If you’re planning your next trip to Florence, know that the day at Palazzo Castri begins in the best possible way: with a breakfast prepared with love. Discover our rooms and suites and book directly to secure the best rates.